As the crisp autumn air settles in and leaves turn vibrant shades of orange and gold, there’s a cozy feeling that blankets everything—even in the kitchen. The moment I cracked open a can of pumpkin purée, I couldn’t resist the urge to whip up something special. That’s when I stumbled upon a delightful Pumpkin Spice Biscotti recipe that turned my kitchen into a fragrant haven of warm spices and sweet treats. Finished with a dip in creamy white chocolate and decorated with mini chocolate chips that resemble cute little eyes, these biscotti aren’t just a treat; they’re a celebration of the season!
Perfect for pairing with your favorite chai tea or indulging alongside a steaming cup of pumpkin spice latte, these biscotti bring a touch of joy to any gathering. Whether you’re hosting a Halloween party or looking for a delightful gift for friends, these Pumpkin Spice Biscotti promise to be crowd-pleasers. Let’s dive in and create your new favorite fall tradition!
Why Love These Pumpkin Spice Biscotti?
Autumn Delight: These Pumpkin Spice Biscotti beautifully capture the cozy essence of fall with warm spices that embrace your senses.
Festive Fun: The cute BOO-scotti version is perfect for Halloween parties, featuring charming mini chocolate chips as eyes!
Simple Process: With straightforward steps, even novice bakers can create this indulgent treat.
Versatile Treat: Pair them with your favorite coffee or tea for a delightful afternoon snack or serve them as gifts.
Low-Calorie Indulgence: At around 80 calories each, you can enjoy without guilt!
Elevate your baking game this season with these unique treats that everyone will love!
- Ingredients
Pumpkin Spice Biscotti Ingredients
For the Biscotti
• All-purpose flour – Provides structure; substitute with a gluten-free flour blend for a different texture.
• Pumpkin pie spice – Adds warm, seasonal flavor; swap for a mix of 1.5 tsp cinnamon, 0.5 tsp ginger, and a pinch of nutmeg if needed.
• Baking powder – Acts as a leavening agent for the biscotti’s rise; don’t skip this!
• Salt – Enhances overall flavors; omit it if you’re watching your sodium intake.
• Unsalted butter – Contributes richness and moisture; replace with margarine or coconut oil for a dairy-free option.
• Granulated sugar – Sweetens the biscotti; use coconut sugar for a lower glycemic alternative.
• Large egg – Binds the ingredients together; a flax egg (1 tbsp ground flaxseed + 3 tbsp water) works well for a vegan version.
• Pumpkin purée – Offers moisture and flavor; can be homemade or from a can for convenience.
For the Coating
• White chocolate melting wafers – Perfect for dipping and decorating; dark chocolate can be used for a more robust flavor.
• Mini chocolate chips – Adorable for decoration; choose dairy-free options to keep it vegan-friendly.
Crafting these Pumpkin Spice Biscotti is not just a baking endeavor; it’s an invitation to revel in the flavors of fall. Enjoy each step and watch your loved ones delight in every bite!
How to Make Pumpkin Spice Biscotti
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Whisk Together: In a large mixing bowl, combine the all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix until evenly incorporated, allowing the warm spices to fill your kitchen with their inviting aroma.
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Cream Mixture: In another bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Then, add in the large egg and pumpkin purée, mixing until smooth and well-blended.
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Combine Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms. If the dough feels sticky, don’t worry; it’s meant to be slightly tacky for the perfect biscotti texture!
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Shape and Chill: Divide the dough into two equal pieces. Form each into a log about 10 inches long and 3 inches wide, placing them on a parchment-lined baking sheet. Refrigerate for about 30 minutes to firm up the dough.
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Initial Bake: Preheat your oven to 350°F (175°C). Bake the logs for 25-30 minutes, or until golden brown and edges are set. Once done, allow them to cool for 10 minutes before slicing.
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Cut and Second Bake: Lower the oven temperature to 325°F (160°C). Using a serrated knife, cut the cooled logs into ½ to ¾-inch thick slices. Arrange the slices cut-side down on the baking sheet and bake for an additional 12 minutes, flipping them halfway for even baking.
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Decorate: Let the biscotti cool completely. Meanwhile, melt the white chocolate in a microwave or double boiler. Dip the cooled biscotti in the chocolate and decorate with mini chocolate chips before it hardens to create a fun BOO-scotti look.
Optional: Sprinkle with a dash of sea salt for extra flavor!
Exact quantities are listed in the recipe card below.
Tips for the Best Pumpkin Spice Biscotti
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Consistent Dough: Ensure your dough is well-mixed and slightly sticky for perfect texture. Overworking can lead to tough biscotti.
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Chill Time: Don’t skip refrigerating the logs! This step prevents spreading during the initial bake, giving you beautifully shaped biscotti.
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Baking Watch: Keep an eye on the baking times—overbaking can lead to overly hard Pumpkin Spice Biscotti. Aim for a golden color!
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Slicing Technique: Use a serrated knife for cutting after the first bake; it helps achieve clean, even slices. Let logs cool briefly before slicing them.
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Creative Decorations: Get creative with the topping! Use different types of chocolate or add sprinkles to elevate your BOO-scotti for Halloween.
Make Ahead Options
These Pumpkin Spice Biscotti are a wonderful treat for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance and keep it refrigerated to maintain its freshness. Simply follow the steps to mix the dry and wet ingredients, then shape the logs, wrap them tightly in plastic wrap, and refrigerate. When you’re ready to bake, just pop them into the oven without needing to bring them to room temperature. For an even faster option, bake the biscotti ahead of time and store them in an airtight container at room temperature for up to three days. They will still be just as delicious, perfect for an afternoon snack or holiday gatherings.
How to Store and Freeze Pumpkin Spice Biscotti
Room Temperature: Keep biscotti in an airtight container to maintain their crunchy texture for up to 2 weeks. Enjoy them while they’re fresh for the best taste!
Fridge: If you’d like to extend freshness, place the container in the fridge. They can last up to 3 weeks, but be aware this might slightly alter their texture.
Freezer: For long-term storage, freeze the biscotti in an airtight container for up to 3 months. Thaw at room temperature before serving.
Reheating: To revive any crunchiness, reheat in the oven at 300°F (150°C) for about 10 minutes. Your Pumpkin Spice Biscotti will be just as delightful as the day you baked them!
What to Serve with Pumpkin Spice Biscotti?
Pairing these delightful treats with complementary flavors will elevate your fall snacking experience.
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Chai Tea: The warm, spiced notes of chai perfectly enhance the flavors of the biscotti, creating a cozy afternoon moment.
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Pumpkin Spice Latte: This creamy coffee treat mirrors the pumpkin essence and spiciness of the biscotti, making for a match made in heaven.
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Apple Cider: Hot or cold, apple cider offers a sweet, tangy contrast to the biscotti’s rich sweetness, evoking the flavors of autumn.
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Creamy Yogurt: A dollop of plain Greek yogurt provides a cool, tangy balance that complements the rich, spiced biscotti wonderfully.
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Vanilla Ice Cream: The smooth creaminess of vanilla ice cream paired with the crunchy biscotti creates a delightful contrast in texture and temperature.
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Chocolate Fondue: For a fun twist, serve the biscotti with chocolate fondue, allowing guests to dip as they please for an interactive dessert experience.
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Homemade Hot Chocolate: Indulgent and rich, hot chocolate serves as a delightful drink to enjoy alongside your biscotti, creating a cozy pairing.
Indulging in these pairings will ensure your Pumpkin Spice Biscotti shines as the star of the season!
Pumpkin Spice Biscotti Variations
Feel free to let your creativity shine and make these biscotti truly yours!
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful gluten-free treat. The texture may vary slightly, but the flavors remain cozy and inviting.
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Nutty Delight: Add roughly chopped nuts like pecans or walnuts for an added crunch. This will bring a delightful texture that pairs beautifully with the spices.
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Spicy Twist: Experiment with spices like cardamom or cloves to elevate the flavor profile. A dash of cayenne pepper could even add a surprising heat that awakens your taste buds.
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Chocolate Lovers: Drizzle dark chocolate over the biscotti instead of white for a rich, bold flavor that complements the pumpkin beautifully. If you fancy a touch of decadence, this variation is a must!
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Coconut Kisses: Swap in shredded coconut for a tropical twist. It adds a lovely chewiness and enhances the festive feel of these autumn treats.
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Dairy-Free Option: Use coconut oil in place of butter and dairy-free chocolate for dipping. This ensures everyone can enjoy the flavors of fall without compromising their dietary needs.
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Mini Treats: Form the dough into smaller logs to create bite-sized biscotti. These little goodies are perfect for sharing at gatherings or as a fun snack.
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Autumn Fruit: Fold in dried cranberries or chopped dried apricots for a fruity surprise within the biscotti. This added sweetness balances the spices beautifully, creating layers of flavor in each bite.
Get ready to explore all these variations and discover your favorite version of this seasonal delight!
Pumpkin Spice Biscotti Recipe FAQs
What is the best way to select pumpkin for this recipe?
Absolutely! When choosing pumpkin purée, look for a can labeled 100% pure pumpkin, not pumpkin pie filling, which contains added sugars and spices. If using fresh pumpkin, choose a small sugar or pie pumpkin that feels heavy for its size and has a deep orange color. These varieties yield the sweetest and most flavorful purée!
How should I store leftover Pumpkin Spice Biscotti?
Very good question! To keep your biscotti fresh, store them in an airtight container at room temperature for up to 2 weeks. If you want them to last longer, you can refrigerate them for up to 3 weeks, though this may slightly soften their crunchy texture. Just be sure to let them sit at room temperature after taking them out for the best bite!
Can I freeze Pumpkin Spice Biscotti, and if so, how?
Absolutely! To freeze, first allow your biscotti to cool completely after baking. Then, place them in a single layer on a baking sheet to freeze individually for 1 to 2 hours. Once firm, transfer the biscotti to an airtight container or a resealable freezer bag, and they can be stored for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and reheat in the oven at 300°F (150°C) for about 10 minutes to regain their delightful crunch.
What should I do if my dough is too sticky?
No problem! If your dough feels overly sticky while preparing, this might indicate you need a bit more flour. Start by adding a tablespoon at a time until it reaches a manageable consistency. You want it slightly tacky but not overly sticky. Remember, every kitchen environment is a bit different, so adjust as you go!
Can I make these biscotti dairy-free or vegan?
Definitely! To make these Pumpkin Spice Biscotti dairy-free, substitute unsalted butter with coconut oil or a dairy-free margarine. For a vegan option, replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water—let it sit for a few minutes to thicken before adding it to your wet ingredients. These adjustments work beautifully without compromising flavor!
Perfect Pumpkin Spice Biscotti to Fall in Love With
Ingredients
Equipment
Method
- In a large mixing bowl, combine the all-purpose flour, pumpkin pie spice, baking powder, and salt. Mix until evenly incorporated.
- In another bowl, beat together the unsalted butter and granulated sugar until light and fluffy. Add in the large egg and pumpkin purée, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth dough forms.
- Divide the dough into two equal pieces. Form each into a log about 10 inches long and 3 inches wide, placing them on a parchment-lined baking sheet. Refrigerate for about 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the logs for 25-30 minutes, or until golden brown. Allow to cool for 10 minutes before slicing.
- Lower the oven temperature to 325°F (160°C). Cut the cooled logs into ½ to ¾-inch thick slices and bake for an additional 12 minutes.
- Let the biscotti cool completely. Melt the white chocolate and dip the biscotti in it, decorating with mini chocolate chips.